Earlier this month our John Michael Exquisite Wedding and Catering team had the pleasure of creating an incredible reception at Paradise Cove for a corporate client, St. Pierre Bakery.
They were in Orlando for the International Dairy Deli Bakery Association Convention and after the conference hosted the party for the attendees.
Preparing food for foodies is always fun and exciting. The theme was St Pierre Festival of Fire, that boasted brilliant orange and branded backdrops; our team knocked it out of the park.
Our John Michael Exquisite Weddings and Catering team incorporated St. Pierre products into food items in several of our butler passed hors d’oeuvres, each of the four savory food stations and of course, the delicious dessert stations too!
Our team was dressed in embroidered orange St Pierre polo shirts and began the evening with delicious butler passed hors d’oeuvres that included:
Dates with Almonds
Scallop and Mango Ceviche on Toasted St. Pierre Brioche Baguette Slices
Smoked Crab Cake
Rolls on St. Pierre Brioche Hot Dog Rolls
Balsamic Watermelon Bites
Spicy Vegan Vegetable Pakora
Unique entrée stations included two chef attended action stations:
Chicken and Waffles Small Plates
with St Pierre Belgian Waffles with Butter, Maple Syrup
and Rosemary Tarragon Cream Sauce
Served with a side of Maple Cole Slaw
Sweet and Spicy Grilled Cheese with Bacon on St. Pierre Chocolate Chip Brioche Loaves
Veggie Grilled Cheese with Spinach, Tomato and Cheese on sliced St. Pierre Brioche Loaves
Chef Carved Smoked Beef Brisket Sliders on St. Pierre Brioche Slider Buns
Served with Caramelized Onions, Sweet and Spicy BBQ Sauces, and Pomerey Mustard Sauce
Chef Grilled Burgers with Cheddar Cheese on St. Pierre Brioche Burger Buns
Served with Diced Tomatoes, Onions and Pickles, Shredded Lettuce,
Chipotle Ketchup, Aioli and Pomerey Mustard
Skirt Steak Flambéed in Bacardi 151 Rum
Broccoli and Cheese Casserole
Caesar John Michael with Freshly Baked Croutons made of St. Pierre Brioche Rolls
Meze Platter with
Cheeses, Spreads and Fruit
Hummus and Spinach Dip, Kalamata Olives, Genoa Salami,
Herbed Buffalo Mozzarella Balls, Balsamic Marinated and Grilled Mushrooms,
Red & Yellow Peppers and Pole Beans, Mixed Nuts, Grapes, Cherry Tomatoes, and Artichoke Hearts served with Assorted Crisps and Toasted St. Pierre Brioche Baguettes Slices
The dessert stations were equally impressive including:
Flaming St Pierre Mini Chocolate Croissants
Toppings included Chocolate, Raspberry and Caramel Sauces, Powdered Sugar, Cinnamon Sugar, Chocolate Curls, Whipped Cream, Crushed Candied Nuts, Crumbled Bacon, Crushed Graham Crackers, Coconut, Crushed Oreos and Sprinkles.
Tear and Shares
St. Pierre Vanilla Bread sliced and filled with Whipped Cream and Blueberries,
topped with Whipped Cream, Raspberries and Raspberry Drizzle
St Pierre Chocolate Bread sliced and filled with Chocolate Whipped Cream
topped with Whipped Cream, Chocolate Shavings and Chocolate Drizzle
Ice Cream Sandwich Swirls
with St. Pierre Brioche Vanilla Swirls and Mint Chocolate Chip Ice Cream
Waffle S’mores and Crepes
Chocolate Filled Crepes and Mini Chocolate Waffles, Flambéed Jumbo Marshmallow
in between Two Mini St. Pierre Waffles drizzled with Chocolate Syrup
Iced Regular or Decaf Coffee with Cream and Assorted Sugars
served with a Crispy Croissant Brittle and Assorted Popovers
Our John Michael Exquisite Weddings and Catering bartending team came up with awesome Signature Cocktails!
Fireball Apple Sangria
Fireball Whiskey, apple Juice, Red Wine, Ginger Ale, Apples and Oranges
Mango Jalapeno Cocktail
Vodka, Mango Juice, Pineapple Juice, Fresh Jalapeno Slices
Coconut Cocktail or Mocktail
White Rum, Coconut Water, Lime Garnish in a Coconut
Surrounding the specialty Signature Cocktails with dry ice added a little smoke to the evening’s fiery theme.
We had an incredible time preparing for this fun corporate catering event and our colleagues at St Pierre were amazing to work with.
Be sure to reach out to our John Michael Exquisite Weddings and Catering team to discuss your upcoming corporate event.
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